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At Monsanto, we're all about sustainable solutions. That's why we're committed to getting the public involved in a global conversation about the methods we're using in order to help grow enough food for a growing world. Ask your own questions regarding anything from honey bee health, GMOs, to sustainability in agriculture and more.

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We work to help farmers produce food in a sustainable way. We think holistically about how our food is grown so farmers have the tools they need to have better harvests - to make a plate of meats, grains, fruits and vegetables within reach for every family.

If you listen to many of the current debates over agriculture and food, you believe there are only two sides: those who support “organic” farming, and those who support “conventional” farming—with no common ground between them.

But the fact is, a lot of “organic” food is grown using conventional farming techniques. And a lot of “conventional” crops benefit from agronomic practices developed by organic farmers. When you dig down, the reality is more complicated—and more promising—than you might expect.

The difference between organic and “organic”

By the most traditional definition of the term, almost all food is organic. According to Webster’s Dictionary, organic simply means: “of, relating to, or derived from living organisms.”

When you see the word “organic” on food labels in the grocery store, it has a different meaning. It means food has been grown without the aid of synthetic pesticides or chemical fertilizers, and was produced without the use of genetically modified organisms or chemical food additives.

Is there a real difference?

The only honest answer is: It depends. Clearly, if you specifically want your food to be grown without certain pesticides, technologies or additives, you may prefer “organic” varieties.

However, the overwhelming scientific evidence shows there are no significant differences between “organic” and “conventional” crops in terms of taste, nutrition and safety.

The problem with choosing “sides”

The biggest problem with the debate over “organic” and “conventional” crops is that it suggests there are only two ways to grow food: a “good” way and a “bad” way. The reality is far different.

Some vegetables that are labeled “organic” are grown on big farms, thousands of miles away from your grocery store. If you care about eating local, which is better: an “organic” head of lettuce grown in, say, California, or a non-“organic” head of lettuce grown 50 miles from your home?

Common ground

Perhaps the most important question is: What’s the best way to feed a growing world, while simultaneously reducing the amount of land, water and energy required? To truly address the challenges we face, multiple approaches are needed.

Conventional Agriculture

The USDA describes conventional farming systems as conventional farming systems vary from farm to farm and from country to country. However, they share many characteristics: rapid technological innovation; large capital investments in order to apply production and management technology; large-scale farms; single crops/row crops grown continuously over many seasons; uniform high-yield hybrid crops; extensive use of pesticides, fertilizers, and external energy inputs; high labor efficiency; and dependency on agribusiness."

Related Resources

The following recent studies provide information on the benefits of biotechnology: